What a plateful of naked vegetables and rice needs is a thick, sweet sauce to pull them all together.Welcome this African inspired peanut sauce, based on a recipe from the Moosewood classic, "Sundays at Moosewood Restaurant." The Moosewood Restaurant in Ithaca, NY was part of a movement that tutored a generation of hippies and vegetarians in a new American cuisine, in which we seek out inspiration from everywhere in the world for methods and spices, while still eating what grows locally.
Another kitchen tip: Buy bananas ahead, ripen in a bag, then freeze them in Ziplocs for smoothies, or to add to this dish.
Peanut Sauce4 cups chopped onion
1/8 cup peanut oil
1/2 tsp cayenne
1 T freshly ground ginger root
2 mashed, ripe bananas
2 cups chopped tomatoes
1 cup apricot juice
1 cup peanut butter
1/4 tsp sea salt, or to taste
Saute chopped onions until clear, then add cayenne, ginger, and banana. Stir for 5 more minutes, then add juices and stir in. Simmer ten minutes, then add peanut butter and salt.
Serve over rice and steamed vegetables. Also excellent with chicken.